Tuesday, September 25, 2007

What a difference a spice makes: Feta, Spinach and Onion Quiche with Nutmeg

Yes, I'm amazed what a difference a spice makes. Of course I knew that dusting some cinnamon on my apple pie or cumin on my carrot mash makes a huge difference. Yet it still took me by surprise when I took the usual ingredients - spinach and feta cheese and a good puff pastry (as I often do formy spanakopita) - but instead of dried Greek oregano used some freshly grated nutmeg, and got something utterly, totally different. Yes, still a delicious feta and spinach pie, but with a very distinct and different character. I made this just days after the Cheesy Feta & Spinach Pie, and not once did I think that one is too similar to the other..

Roll puff pastry into 4-5 mm thickness and line a pie dish with it (you can use a round, 23 cm pie dish, or a square dish). Put aside.Wash the spinach, do not shake too dry, put onto a hot frying pan and heat, until spinach has wilted. Refresh quickly under cold running water, then drain thoroughly and chop spinach roughly.Heat the oil on a heavy frying pan and saute onions on a gentle heat until softened. Do not brown!Spread spinach on the puff pastry, then scatter fried onions and feta cubes on top.Whisk eggs with single cream, season with salt**, pepper and nutmeg, pour the mixture over the quiche.Bake at 200 C for about 45 minutes, until the egg mixture has set and puff pastry is lovely golden shade.Cool a little and serve as a light meal.

* I use the leavened one with yeast, as it gives a lighter and puffier texture, but plain puff pastry would work, too.** The amount of salt depends on the saltiness of the feta you're using, so be careful here.

Mona – I wasn’t aware of that until now. I do add nutmeg to cabbage dishes, however, and to turnip mash – it’s a great flavour enhancer there. I’ll keep your nutmeg usage tips in mind for future, thanks!